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Recipe Name: Alexander Dumas's Apricot Compote Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Cup(s) Water
1 Cup(s) Sugar
8 Ounce(s) Apricot halves, fresh
1 Orange, juiced OR 6-to-8 tbs
Orange juice
Directions:
Halve and pit the apricots. In a heavy, medium saucepan, boil the
water and sugar until thickened into syrup, about 5 minutes. Add
apricots to the hot syrup and cook over medium heat for 3 minutes.
Remove from heat and add the orange juice, Let cool before serving.
"SIMPLICITY itself, this recipe has lived a long and glamorous life.
Created by Dumas, author-cum-chef, the low-fat compote brims with
flavor and nutrition, particularly vitamines A and E." 1998-Apr-16
Hanneman (MC-PER SERVING 230 cals) Recipe by: HOT FLASH COOKBOOK by
Cathy Luchetti (1997) Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Apr 16, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 349
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7.5mg
Potassium: 746.2mg
Carbohydrates: 90g
Fiber: 4.2g
Sugar: 83.8g
Protein: 2.2g


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